Five Brown Kids

If you have some apples going a little soft, try this yummy fall treat. I served this one with a maple glaze because I didn't have ice-cream. Vanilla ice-cream is the best! 4 medium apples, peeled and sliced (4 cups) 3/4 cup packed brown sugar 1/2 cup all-purpose flour 1/2 cup quick-cooking or old-fashioned oats 1/3 cup butter or margarine, softened but not melted 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg Whipped cream or ice cream, if desired 1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening. 2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples. 3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream. Happy Halloween - the recipe for roasted pumpkin seeds is right here.

Fall is here.

My favorite friends are running friends and this story is no exception. Last week the Savilles were in town for a conference and came over to visit. We had a great time catching up over a tasty supper. You might recall that while I was pregnant with Jaxon, Jenny and I went running a couple times a week. Down the sidewalk in Carrboro, past the jobless men at the bus stop, over the path to UNC campus where we circled a fountain and headed back. We talked non-stop and some people say that Jaxon's affinity for the spoken word comes from all those in-utero gab fests. It was great to see old friends, and cute new babies!

Scotia had some friends over for a little luncheon. The moms enjoyed lunch, the girls enjoyed the cupcakes, painting pumpkins and playing! Everytime we sing happy birthday to you , she points to herself and says me .

I was trying to get some pictures of the hair clip for Cassie's Etsy Shop and loved these pictures. Doesn't she have beautiful toasty brown skin and the curliest of curls? Happy Birthday to my favorite little girl!

It's birthday week at our house and I'm getting ready....

2 tbsp butter 3/4 cup celery finely chopped 1/2 cup finely chopped onion 1/2 carrot finely chopped 2 tbsp all purpose flour 2 teaspoons curry 4 cups chicken broth (2, 14.5 oz cans) 1 bay leaf 1/2 cup raisins 1/4 finely chopped apples 1/2 tsp shredded lemon peel 1/4 tsp salt 1/4 tsp pepper 1/4 tsp dried thyme 1/2 cup cooked rice 1/2 cup finely chopped cooked chicken 1/2 cup milk or light cream 1. In a large saucepan, melt the butter. Add the celery, onion and carrot. Cook until tender but not brown. 2. Stir in the flour and curry powder. Cook about 3 minutes. Add the chicken broth, bay leaf, raisins, apple, lemon peel, salt, pepper and thyme. Simmer for 15 mins. 3. Add the rice and chicken. Heat through. *Just before serving, stir in the milk or light cream. This is the perfect dinner for cool fall evenings. The curry flavor is delicious. If you don't have leftover cooked rice, add 2 tbsp uncooked rice (I use a lot more and that makes for a nice stew consistency instead of soup) to ...